Vegetable Lo Mein Recipe

If you are not familiar with Lo Mein, Lo Mein is a Chinese noodle dish. The noodles are first cooked and then mixed with a brown sauce and an assortment of vegetables. I had tried this dish at our local Chinese buffet and it was delicious. This recipe did not quite match the flavor I was looking for but it was still good. This dish uses quite a few vegetables and no actual meat. If you would prefer to add a little meat putting in some cooked chicken, pork, or shrimp would be great as well. Vegetable Lo Mein could be a main course or even go great as a side dish with your favorite Chinese chicken recipe. For the noodles, I used linguini but spaghetti or vermicelli will work just as good. Enjoy.

8 ounces linguini, spaghetti or vermicelli noodles (cooked until al dente)
¼ cup vegetable oil
1 teaspoon dried red pepper flakes
2 cups fresh mushrooms (sliced)
1 carrot (peeled and sliced into thin strips)
1 red bell pepper (sliced)
1 onion (sliced)
2 tablespoons garlic (minced)
2 teaspoons ginger (minced)
1 green onion (chopped)
1 tablespoon cornstarch
1 cup chicken broth
¼ cup hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
¼ teaspoon curry powder
salt and pepper (to taste)

Cooking Instructions:

Step 1: In a small bowl mix together chicken broth and cornstarch. Set aside. Heat oil in a large skillet or wok. Add the red pepper flakes and stir fry for 30 seconds. Add mushrooms, carrots, onion, red pepper, garlic and ginger. Stir fry until tender. Add in green onion and stir fry for 1 minute.
Step 2: Add in the chicken broth/ cornstarch mixture along with the hoisin sauce, honey, soy sauce, and curry powder. Stirring until sauce has thickened. Season with salt and pepper to taste.
Step 3: Mix sauce with cooked noodles tossing to coat and serve.
(Makes 4 servings)


21 Responses to “Vegetable Lo Mein Recipe”

  1. Shirley — January 11, 2009 @ 4:26 pm

    This sounds delicious.

  2. moran — January 12, 2009 @ 12:48 am

    Hi, i was just wondering what did you mean when you wrote ¼ hoisin sauce?
    1/4 cup?

  3. Deborah — January 12, 2009 @ 8:25 am

    This looks and sounds great!! I can’t wait to try!

  4. Russell — January 12, 2009 @ 9:05 am

    This looks amazing. What was the measurement for the 1/4 Hoisin Sauce.

  5. Bobby — January 12, 2009 @ 9:51 am

    Shirley – Thanks!

    Deborah -I hope you enjoy it.

    moran and Russell – Sorry, yes, the recipe calls for 1/4 cup of Hoisin sauce. It has been fixed. Thanks for pointing this out to me. Enjoy.

  6. Ivy — January 12, 2009 @ 11:26 am

    I never heard of hoisin sauce it’s new to me but the whole dish looks delicious.

  7. Kevin — January 12, 2009 @ 6:56 pm

    That looks tasty!

  8. diva — January 17, 2009 @ 8:06 am

    i like the looks of this! and cooked with hoisin sauce? it must taste SOOO good.

  9. Deborah — January 23, 2009 @ 10:20 am

    I just tried this recipe last night and it was amazing!!! I used (what someone calls) Dun Dun noodles which are already made kind of like al dente.

    Tonight I’m having friends over and making them a Chinese dinner and using all your recipes… THEN I’m sending them to your website.

    I love your recipes and I’m sharing your site all the time. THANK you so much for all of these!!!

  10. Krista — January 25, 2009 @ 12:56 pm

    Why do you choose to use an italian noodle, instead a traditional Chinese noodle? Most Italian noodles have a more dense texture creating a heavier feeling dish. Not that that’s really a problem for me (I’m in love with Italian cusine, preparing and eating it). I also love Hoisin sauce, and don’t see it being used used a lot, even in Chinese American recipes. It looks fabulous though! Love your photos, what’s your negapixel?:)

  11. Bobby — January 27, 2009 @ 10:33 am

    Krista – Just a personal preference. Chinese noodles would be great as well. I am glad you like my photos. All the photos on this blog were taken with a canon powershot 8 megapixel.

  12. Jessica — February 2, 2009 @ 8:12 am

    I make a good teryaki noodle dish that calls for whole wheat spaghetti. I’ve found it to be a good texture for a chinese dish. I plan to try your recipe this week; looks great!

  13. dolce chic — February 22, 2009 @ 8:01 pm

    Why didn’t I find your blog sooner???? Everything looks so delicious!!!! 🙂

  14. hyla — July 15, 2009 @ 10:11 am

    Just made this dish tonight. Absolutely fabulous! I added some more vegetables — zucchini, etc. — and some chicken bits. Was awesome!

  15. Felicia — April 30, 2010 @ 5:41 am

    Thanks for this recipe! I adapted it to use with chicken and it turned out fabulously! I’ll definitely be making it again.

  16. ola — June 18, 2010 @ 1:08 am

    i like your receipes toooo much,thank you for this effort

  17. Jessica — January 6, 2011 @ 6:22 pm

    It was amazing! I made it tonight,i left the mushrooms out. i also put water chestnuts and broccoli in it. and 1/2 teaspoon of sesame oil. Since we are vegetarian I used Vegetable Broth. You can make this all your own. Great recipe.

  18. lkelley — October 19, 2011 @ 7:26 pm

    great recipe! i used just enough sesame oil to cover the bottom of the pan…also the red pepper flakes are very strong i would use 1/2 a teaspoon!

  19. dhana — June 18, 2012 @ 7:55 pm

    Made this tonight. It was very good. I used olive oil instead and added broccoli cabbage and snap peas in it. I will definitely be making this again!!!!!

  20. Audrey — April 22, 2013 @ 10:51 am

    Love lomein and this recipe may be just what i’m looking. I plan to try it with soba noodles. Never used hoisin sauce; can you describe it?

  21. Bobby — April 22, 2013 @ 4:23 pm

    Audrey – hoisin sauce is a thick reddish/brown sauce, it usually comes in a small jar. The flavor is hard to describe. I hope you enjoy the recipe.

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